7 Roasted Carrot Dip

Name: Roasted Carrot Dip
Yield: Serves 4 to 6
Ingredients: 2 to 3 garlic cloves, unpeeled; 3 Tbsp olive oil, plus extra for roasting; 6 large, crunchy, sweet carrots, topped, tailed, and pared; Pomegranate or date syrup, or cilantro leaves; Organic cold-pressed pumpkin seed oil (the dark petrol-green Styrian oil from Austria is excellent); Juice of ½ lemon; Sea salt; 2 Tbsp agave nectar; 1 Tbsp coriander seeds

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

This makes a good lunch option with the Vegan Malt Loaf.

Ingredients

6 large, crunchy, sweet carrots, topped, tailed, and pared
2 to 3 garlic cloves, unpeeled
3 Tbsp

Snack
Sauce
Vegan
Gluten-free

Method

Preheat your oven to 400°F [200°C] and toss the carrots and garlic cloves (in their skins) in some olive oil. Spread out in a roasting pan and roast for 15 t